Hundo Pizza Launches Their New Outlet in Lower Parel with Bold Flavors and Fresh Choices

EDO Restaurant & Bar at ITC Gardenia, Bengaluru, has reopened with a revamped concept and redesigned interiors. Known for its focus on authentic Japanese cuisine and consistent service standards, EDO now integrates elements of Japan’s izakaya-style dining into its updated model. The format features small plates and casual seating, aimed at reflecting after-work Japanese dining culture in an urban Indian context.

The new interiors are structured to evoke Tokyo’s vibrant street scenes, integrating food, art, and sound in a unified spatial experience. The refreshed menu retains its traditional Japanese roots while introducing less familiar dishes that showcase varied textures and preparation styles. Items such as yaki nasu (charred eggplant with miso), tsukemono (seasonal pickles), kinoko miso soup, sweet potato tempura, and Japanese curry form the core of the offering.

Live counters now include sushi, robatayaki, teppanyaki, and a bar designed to mimic the culinary flow of Tokyo’s casual dining spots. Grilled skewers, layered ramen, and curated set meals aim to cater to a range of dining preferences while maintaining culinary consistency.

EDO’s new beverage list introduces drinks inspired by popular Japanese anime characters such as Giyo Tomioka and Naruto. The goal is to create a beverage experience that is aligned with Japanese pop culture while also offering premium Japanese spirits and drinks for a more immersive offering.

The redesigned interiors are shaped by Japanese pop art, with bright wall graphics and colorful décor contributing to a contemporary yet upscale atmosphere. Seating arrangements include four private dining rooms intended for small group experiences and corporate events. An outdoor extension offers guests the option to dine in Bengaluru’s open-air environment.

“Since its opening in 2010, EDO has earned many awards and accolades as a speciality restaurant in the culinary repertoire of ITC Hotels. With EDO’s established legacy of great Japanese food, its new avatar in striking colours adorns a new design and is the perfect addition to Bengaluru’s dynamic culinary landscape. Our commitment to bring the finest dining experiences reflects in the ‘EDO Restaurant & Bar’—from the meticulously crafted menu to stunning interiors. It combines the essence of Japanese gastronomy with the bold new spirit of Tokyo. From music and design to art on the walls and art on the plate, from the signature sushi and robatayaki dishes to our specially curated beverage menu, every aspect has been designed to make guests partake of the popular ‘izakaya’ dining culture of Tokyo,” said Zubin Songadwala, VP-Operations, ITC Hotels Limited (South & East).

Amandeep Kaur, General Manager, ITC Gardenia, added, “The new avatar of EDO is a testament to our dedication to provide memorable dining experiences to our guests. Excellence shines through in every detail of this restaurant. EDO has always been loved by guests for its delicious food and great service and we are confident it will again become the go-to destination for Japanese cuisine in Bengaluru. What sets EDO apart is its unique blend of traditional Japanese flavours and modern twists, carefully crafted to delight the senses. The restaurant seeks to present an innovative sensory experience that is fast-paced, flavour-forward, and on the move.”

EDO’s relaunch marks a strategic refresh of ITC Gardenia’s fine dining portfolio, positioning it as a modern Japanese dining venue that balances tradition with evolving consumer expectations.

McDonald’s is expanding its U.S. beverage testing program as part of its next phase in drink innovation. Drawing on insights from its CosMc’s concept, customer feedback, and beverage trends, the company plans to test a new range of drinks in over 500 restaurants later this summer. The pilot will include select outlets in Wisconsin, Colorado, and surrounding markets.

The test menu will include cold coffees, fruit-based refreshers, flavored sodas, and energy-style drinks aimed at giving customers more options throughout the day. The company says the menu was designed around what customers already enjoy—whether it’s a morning coffee, a mid-day refreshment, or a smaller treat.

Key Highlights of the Test

• Fan-Fueled Flavors: New drinks include Creamy Vanilla Cold Brew and Strawberry Watermelon Refresher, combining flavors associated with CosMc’s with a broader QSR approach.

• Variety of Choices: The lineup features soda-based options and energy-boosting drinks such as Sprite Lunar Splash and Popping Tropic Refresher, developed with current beverage trends in mind.

• Test-and-Learn Approach: This trial will assess operational factors and customer response before considering broader implementation.

• Franchise and Team Involvement: Restaurant teams and owner-operators are part of the process, with their input shaping equipment needs and execution to prepare for a possible larger rollout.

“We’re seeing real momentum in beverages, with more people – especially our Gen Z fans – turning to cold, flavorful drinks as a go-to treat,” said Alyssa Buetikofer, Chief Customer Experience and Marketing Officer, McDonald’s USA. “It’s a great opportunity for us to meet our US customers’ evolving tastes and show up in new moments, like afternoon refreshment or snack breaks.”

“We’re not just adding drinks to the menu – we’re advancing our global beverage platform that fits naturally with how people already enjoy McDonald’s,” said Charlie Newberger, Beverage Category Lead. “We’ve got the structure, the tools, and the team to move fast and scale what works. This first test in the US market is a big step in our global direction.”

This move signals a structured approach by McDonald’s to expand its beverage category, testing formats and flavors that can complement its existing quick-service menu in the U.S. market.

The Burger Company has announced crossing the 150-outlet mark across India. Starting with its first outlet in Gurugram in 2018, the chain has expanded its reach from metro cities to smaller tier 4 towns such as Kolar, Guwahati, Jaunpur, and Jagdalpur. The company states that this milestone highlights its focus on serving “Desi Burgers for Desi Souls,” blending Indian flavors with international quick-service restaurant standards.

“We are thrilled to celebrate 150 outlets, a testament to our vision of redefining the Indian QSR experience with locally inspired flavours. This milestone reflects the trust of our customers and the dedication of our franchise partners. We aim to reach 250 outlets by 2027, bringing innovative, value-driven dining to more Tier 3 and 4 markets, while continuing to delight our community with bold new offerings,” said Neelam Singh, Founder and CEO, The Burger Company.

The company’s growth strategy has been based on a localized menu, a franchise-heavy model with 95 percent of outlets run by franchise partners, and a focus on operational consistency. The brand reports 35 percent year-on-year sales growth, with an average daily footfall of 80 to 100 customers per outlet, and a repeat customer rate of 44 percent.

Currently, the company operates more than 80 outlets in North India, over 30 in the West, 25 in the South, and 15 in the East. New locations in Guwahati and Jagdalpur have reportedly achieved profitability in under 60 days.

The Burger Company attributes its traction to youth-focused branding, an omnichannel presence, partnerships with food aggregators, and consistent ratings above 4.1 on platforms such as Zomato and Swiggy. The brand plans to launch new product categories and strengthen its presence in more regions across India, as per the company release.

Khan Market has a new entrant with the opening of Organic Bistro, a 40-cover all-day dining concept built around clean, natural meals without compromising taste. The space features pastel interiors, natural light, and a menu driven by seasonal ingredients and regional influences.

Co-owned by Saru Khemka and Arjun Gupta, Organic Bistro’s format is aimed at creating a dining option that sits between indulgent eating and overly restrictive, health-focused offerings.

The kitchen is led by Chef Nishant Choubey and in-house Chef Gourav Singh Mahori. Signature dishes on the opening menu include Natural Pigmented Purple Potato Dahi Vada, Peri Peri Chickpea Hummus with Tzatziki, Truffle Beetroot and Ricotta Shami, Chicken Urfa Kebab, Jackfruit Haleem, Torched Portobello with Achari Rajma Khichri, and Jackfruit Biryani. Beverages range from smoothies and cold-pressed juices to organic teas and coffees, all prepared without preservatives or additives.

“We wanted to break the binary that often defines restaurants in this space; either you’re indulgent or you’re clinical. Our menu is designed for people who want flavour without compromise and clarity without complexity. We’re building something that people can return to, again and again. You could walk in for a solo meal or come with friends; the experience remains honest, inclusive, and unfussy. What sets us apart is our commitment to clean comfort food served all day; supported by chef-driven specials and a rotating selection of seasonal dishes. That’s the philosophy we’ll carry forward as we expand,” said Saru Khemka, Co-Founder and Director, Organic Bistro.

The approach avoids strict dietary labels and focuses instead on dishes built from simple combinations and seasonal sourcing.

Chef Nishant Choubey notes, “There’s been a visible shift in the way diners approach food. They’re open to new ideas but cautious, informed but not always drawn to gimmicks. At Organic Bistro, we’ve responded to this shift with intention. The goal was to create a menu that welcomes rather than excludes. Diners want a salad to feel thoughtful, not sparse. A drink should refresh, not resemble a medicine. We’ve blended traditional cues with small, considered twists to keep the experience intuitive. Whether it’s comfort or curiosity guiding your choice, the plate should always feel relevant.”

The Khan Market outlet will add 25 more seats on an upper level in the coming months. A Chandigarh flagship location is also part of the company’s next growth phase.

Radico Khaitan Ltd., one of India’s largest homegrown alcoholic beverage companies, has announced the launch of The Spirit of Kashmyr, its new luxury vodka brand. The rollout begins in Uttar Pradesh and will expand to Goa, Maharashtra, and other markets. The introduction of this vodka marks a step forward in the company’s strategy to strengthen its presence in the premium spirits segment.

The brand introduces two variants: Indian Natural Vodka and Indian Saffron Vodka. Both are positioned around ingredients sourced from Kashmir, with saffron from Pampore and Himalayan spring water as the key components.

Abhishek Khaitan, Managing Director, Radico Khaitan Ltd., said, “With the Spirit of Kashmyr, we mark a pivotal milestone in Radico Khaitan’s premiumisation journey. As India’s largest vodka makers, we bring deep category expertise and an unparalleled understanding of the craft. Coupled with our nuanced appreciation of luxury, we are well positioned to build brands that are elevated, authentic, and globally benchmarked. This launch reflects our confidence and commitment to creating world-class brands that celebrate India’s rich heritage while resonating deeply with the evolving tastes of modern consumers. This vodka is created with an aspiration to transform into a leading global brand. It is a step forward that aligns perfectly with our long-term vision to redefine the Indian alcobev landscape through innovation, excellence, and distinction.”

Amar Sinha, Chief Operating Officer, added, “The Spirit of Kashmyr is a proud tribute to the soul of Bharat, a land where civilisation was born, where knowledge and beauty have thrived for over 5,000 years. Crafted from the rare saffron of Pampore and the pristine spring waters of the Himalayas, this vodka carries the essence of Kashmir, our crown, our pride, our heritage. With over 60 percent market share in the vodka segment, we are proud to lead from the front. With this foray into luxury vodka, we are not just expanding our portfolio, we are poised to set new benchmarks in the category. This is our most heartfelt salute to the spirit of a nation that stands tall in its roots and richer in its identity.”

The packaging features design elements inspired by Kashmir’s landscapes, including depictions of snow-capped peaks and saffron flowers.

Pricing:

• Indian Saffron Vodka: Rs 3,000 for 750 ml; Rs 740 for 180 ml

• Indian Natural Vodka: Rs 2,500 for 750 ml; Rs 620 for 180 ml

With this launch, Radico Khaitan becomes the first company to introduce a homegrown luxury vodka brand. The company has also planned a nationwide integrated campaign with digital and on-ground activations to support the rollout.

Swiggy has appointed Faraz Khalid, CEO of Middle East e-commerce platform Noon, as an independent director on its board. The change marks a shift in governance structure following the company’s 2024 IPO, with early investor representatives stepping down from their positions.

With this appointment, Accel partner Anand Daniel and SoftBank Investment Advisers managing partner and head of EMEA & India, Sumer Juneja, have resigned as non-executive, non-independent directors. Both cited professional obligations as the reason for their resignations and confirmed there were no other factors behind the decision. Daniel and Juneja were involved with Swiggy since the early stages and contributed significantly to its growth over the last decade.

Khalid brings global experience in e-commerce and quick commerce to Swiggy as the company expands its convenience services in India. Under his leadership, Noon entered food delivery, fintech and quick commerce in the Gulf region. Before joining Noon, he co-founded Namshi, a fashion platform that was acquired in 2023 for $335 million by Dubai investor Mohamed Alabbar and the Public Investment Fund-backed Noon.

Swiggy chairperson Anand Kripalu stated that the new board structure, which now includes four independent directors, reflects the company’s long-term governance priorities.

Founder and group CEO Sriharsha Majety described Khalid as a “visionary leader in e-commerce,” noting that his strategic and operational experience would be critical as the company enters its next phase of growth.

Swiggy has reappointed Shailesh Haribhakti, a chartered accountant, for a second term as an independent director starting January 2026. It has also named Cauveri Sriram, previously with the Tata group, as company secretary and compliance officer.

These governance changes come ahead of the company’s financial results for the June quarter, due to be released in six days. Swiggy currently operates food delivery and quick commerce across over 700 cities and has recently introduced services including Snacc, Pyng and Scenes.

In a segment packed with bubble tea operators, Easy Boba has chosen to differentiate by focusing on authenticity. With the introduction of ChaTraMue Thai Tea, the brand is positioning itself to deliver a product that mirrors what consumers would find on the streets of Bangkok or in cafés in Taipei.

“People don’t just crave bubble tea; they crave the real thing,” says Adnan Sarkar, Founder, Easy Boba, stressing that sourcing remains central to the company’s positioning and its growing customer base.

Tapioca pearls form the base of the brand’s menu. These are sourced directly from Taiwan and cooked in-store using traditional preparation methods. Each batch is soaked in brown sugar to create a natural sweetness and the chewy texture associated with authentic bubble tea.

The bubbles themselves—often treated as a secondary ingredient by other operators—are also imported from Taiwan. “We use only high-quality original products, offering a wide range of flavours just as you’d find in Taipei,” Sarkar adds. He notes that for the company, it is not just about adding “balls” to tea but ensuring consistency, bounce and taste that align with Taiwanese practices.

Another focus area is the premix used in beverages like the ChaTraMue Thai Tea. These blends are sourced as original products from Taiwan to replicate the rich creaminess and strong tea base that made ChaTraMue popular in Thailand.

For consumers with dietary restrictions, Easy Boba has introduced Vegan Cream. The plant-based formulation is dairy-free and allergen-free while maintaining a creamy texture for drinks like Thai Tea.

“We’re not here to sell a trendy drink; we’re here to bring a piece of East Asia to India,” says Sarkar. “That means using the exact ingredients used internationally and preparing them exactly how they’re supposed to be made.”

As Mumbai’s beverage market grows, Easy Boba’s reliance on sourcing and technique positions it as a brand targeting bubble tea drinkers looking for an international-standard experience. With the rollout of ChaTraMue Thai Tea, the company is extending that approach to a product that already has a global reputation.

Kronenbourg 1664 Blanc, a well-known French beer, has officially entered the Karnataka market, with Bengaluru positioned as its primary focus. Recognised for its blue bottle and light citrus notes, the beer is set to expand the super-premium segment across on-trade and retail channels.

The brand’s profile is defined by a lighter body, with alcohol content below 5 percent. It includes flavours that feature a mix of citrus, exotic fruits, coriander, and white peach, supported by a mild hop character. These attributes make it suitable for both casual and occasion-led consumption.

Partha Sarathi Jha, VP Marketing, Carlsberg India, said, "We are thrilled to bring 1664 Blanc to Karnataka, a region that continues to embrace global lifestyle trends and premium experiences. With its French heritage, iconic blue packaging, and unmistakable flavour, 1664 Blanc stands for Good Taste with a Twist. We are confident it will resonate with consumers seeking sophistication, quality, and a touch of flair."

The beer is already available in Maharashtra, Goa, and Chandigarh and will now be seen in premium bars, restaurants, and select retail outlets across Karnataka. With Indian beer consumers showing an interest in international products that combine taste with experience, 1664 Blanc is expected to attract a younger, globally exposed audience. For the hospitality and retail sectors, this launch signals further diversification in the super-premium beer category.

The Kronenbourg brand dates back to 1664 when Jérôme Hatt brewed his first beer in Strasbourg, France. Today, the company continues to produce 1664 Blanc using quality ingredients including Strisselspalt hops, known in the brewing industry as “caviar of hops.” The brand now has a presence in more than 70 countries.

Swiggy Limited, India’s major convenience platform, has partnered with McDonald’s India (West and South) to roll out its new Protein Plus Range of burgers. The line will be exclusively available on Swiggy between July 24 and August 11, 2025.

The new burger range can be accessed through the 'High Protein' section on the Swiggy app. This launch spans 58 cities across Western and Southern India, including major hubs like Mumbai, Bangalore, Pune, Hyderabad, Chennai, Ahmedabad, Kochi, Vizag, Surat, and Mysore.

Part of McDonald’s “Real Food Real Good” initiative, the Protein Plus series is designed in collaboration with the Central Food Technological Research Institute (CFTRI). The range introduces a nutritional modification to several vegetarian and non-vegetarian bestsellers such as McSpicy Premium Veg, McVeggie, McSpicy Paneer, McSpicy Premium Chicken, McChicken, Masala McEgg, and others. Each Protein Plus slice—made from vegetarian soya and pea protein—adds 5 grams of protein per serving, with no artificial flavors or colors. The nutritional boost comes at a modest caloric addition of 34 kcal per slice.

The company has also launched Multi-Millet Buns as part of the offering. Also developed with CFTRI, the buns are made using five types of nutrient-rich millets, bringing added fiber, vitamins, and minerals to standard burger formats. Consumers can choose this millet bun option with items such as McAloo Tikki Burger, McVeggie, McChicken, and McSpicy Chicken.

Sidharth Bhakoo, Chief Business Officer, Swiggy Food Marketplace, noted, “We are proud to be the exclusive platform for the launch of McDonald’s Protein Plus and Burgers with Millet Bun range online. As consumers become aware of the importance of protein in their diets, we know that they would not immediately shift away from their favorite items. The launch of this new range is a step forward in upping the protein consumption of consumers, while also enabling them to enjoy their favorite burger. This is just the start, and I am sure we will partner with McDonald's in the coming months to launch more high protein products for the Indian consumer.”

Swiggy’s broader push for nutrition-focused offerings includes the recent launch of a dedicated ‘High Protein’ category within its app. The section features over five lakh dishes across 34,000 restaurant partners and is designed to guide users toward more balanced and protein-rich meals with set nutritional markers.

This latest partnership aligns with Swiggy’s long-term goal of not only offering food at scale but doing so with a growing focus on dietary needs and consumer well-being.

Bira 91, one of India's fastest-growing premium beer brands, has officially re-entered the Bengaluru market following operational upgrades and supply chain enhancements. The relaunch signals a strategic push by the company to strengthen its position in Karnataka, one of its fastest-growing regional markets.

The brand has resumed supply from its Mysuru-based brewery, which will remain a core production facility for the state. This move supports Bira 91’s goal to deliver fresher beer to Bengaluru customers by brewing closer to the point of consumption. Additionally, the company has appointed a new sales and distribution partner to ensure reliable availability of its products across Bengaluru’s restaurants, pubs, and retail channels.

The re-launch brings Bira 91’s flagship beers back to the city, including:

• Bira 91 White: A Belgian-style wheat beer with a citrus profile, aimed at casual, post-work consumption.
• Blonde Summer Lager: A crisp and light lager designed for extended daytime occasions.
• Bira 91 Boom: A Munich Helles-style lager with malty notes, suited for evening social settings.

At the Bira 91 Taprooms in Koramangala and Kempegowda International Airport, the brand is offering limited-release craft brews and a curated food menu. Weekly beer innovations, combined with live music, aim to drive repeat footfall and strengthen brand engagement.

Nayanabhiram Deekonda, SVP, Sales, Bira 91, commented, “There’s no city that understands beer like Bengaluru, and no better place for Bira 91 to double down. This is where we launched our first Taproom, and the love we've received since has been a clear signal: the demand for fresh, flavorful beers is only growing. For us, Bengaluru isn’t just a market, it’s the heartbeat of our beer journey.”

The relaunch is aligned with Bira 91’s hybrid brewing model, which leverages both owned and contract manufacturing to maintain operational flexibility and ensure supply freshness in key markets like Karnataka. At ten years old, Bira 91 has grown at a 65 percent compound annual growth rate (CAGR), positioning itself as a competitive player against global beer brands in India. Bira 91 products are now available throughout Bengaluru in both on-trade and off-trade outlets.

ITC Windsor’s restaurant, Dakshin, recently completed 25 years in Bengaluru, reinforcing its position as a long-standing player in India’s regional cuisine space. Originally launched in 1989 at ITC’s Chennai property, the Dakshin brand is now 36 years old and widely recognised for its consistent delivery of South Indian cuisine representing Tamil Nadu, Kerala, Andhra Pradesh, Telangana, and Karnataka.

Over the decades, the Dakshin concept has expanded to other key ITC Hotels in cities such as Mumbai, Hyderabad, New Delhi, and Visakhapatnam. Each location follows a uniform culinary template designed to maintain regional authenticity while aligning with ITC Hotels' broader food and beverage strategy.

At ITC Windsor, the restaurant has served as a heritage-driven dining destination for a quarter of a century. The recent event to commemorate this milestone brought together loyal customers, hospitality industry stakeholders, and cultural figures. The gathering began with a traditional lamp-lighting ceremony, followed by a Yakshagana performance — spotlighting Karnataka's cultural heritage.

Attendees were served a specially curated lunch menu aligned with Dakshin's long-standing culinary practices. Live Carnatic music complemented the meal, while the décor took cues from traditional South Indian weddings, featuring elements such as brass lamps, banana leaves, jasmine flowers, and kolam artwork.

Sabrina Dey, General Manager, ITC Windsor, addressed,  “Dakshin is not just a restaurant – it’s a celebration of Southern India’s culinary soul. As we commemorate 25 glorious years at ITC Windsor, we are deeply grateful for the love and loyalty of our guests.”

She further added, “We’re excited to take Dakshin beyond our walls, allowing guests to make it a part of their weddings, festivals, and intimate gatherings.” 

The announcement signals a strategic expansion for the brand into event-based food services, tapping into the rising demand for premium regional catering experiences.

Harajuku Tokyo Café & Bakehouse, known in Delhi for its Japanese-inspired street food and playful café atmosphere, has opened its first Mumbai location at Jio World Drive. The brand, which started in 2021, has evolved from a quick-service café into a full-service restaurant and bar with an expanded menu developed by chefs Asami Indo and Higuchi Nariaki.

Founded by Gaurav Kanwar, Harajuku was inspired by Japan’s Harajuku district, combining street-side energy with curated culinary experiences. “Opening in Mumbai has always been part of the dream,” Kanwar said. “It’s a city that thrives on culture, energy, and design — everything Harajuku stands for. With this new restaurant, we’ve taken everything we’ve learned so far and turned it into something bigger, bolder, and more immersive.”

The Mumbai location is divided into two connected spaces: a 72-seat Harajuku Tokyo Café & Bar and a 12-seat Harajuku Bakehouse. During the day, the main restaurant offers a Kaiten Zushi (conveyor belt sushi) experience with an open sushi bar. At night, it transforms into an izakaya-style setting with sake bombs, interactive bar service, and high-energy dining. The Bakehouse features a pastel-toned space with live baking, Japanese cheesecakes, soufflé pancakes, breads, and a pet-friendly menu.

The design reflects Tokyo’s visual energy with manga murals, neon signage, layered textures, and holographic elements. The Bakehouse contrasts with a softer, pastel palette, creating a distinct identity.

Chef Raaghav Jandroia leads the kitchen with a focus on balanced flavors, integrating traditional techniques with innovation. “Japanese food should be approachable, fun, and deeply satisfying,” he said. The menu includes cold plates like Salmon Carpaccio with serrano citrus and Hamachi with truffled ponzu; sushi rolls such as the Rainbow Roll and Spicy Avocado Cream Cheese roll; and street-style dishes like shrimp dynamite, Korean corn dogs, and the UFO Chicken Platter. Robata-grilled items like Coal-Fired Miso Salmon and King Oyster Mushrooms add smoky depth, while ramen, bento bowls, and sandos round out the offerings.

The bar program, created by consultant Fay Antoine Barretto, draws from Japanese pop culture, nightlife, and anime. Drinks include Tokio Drift (Tequila Silver, Hibiscus, Sichuan pepper, Grapefruit), Call Me Kimchi (Tequila Reposado, chili, coriander, house-made kimchi), Nori Fire (Mezcal, Sake, Miso), and Naruto’s Rush (Vodka, Gochujang, Ramen broth). Other highlights include Hanami Highball (White Rum, Cherry Blossom, Sencha) and Totoro’s Garden (Gold Rum, Shiso, Gingerale). The bar transitions from daytime highballs to evening karaoke and sake bombs.

The Bakehouse continues the brand’s bakery focus with its signature jiggly pancakes, cheesecakes, and boba teas, adding a live baking counter and playful interiors.

With this opening, Harajuku Tokyo Café aims to create a multi-sensory dining and bar experience that combines food, design, and culture, differentiating itself from conventional hospitality formats.

Matram, positioned as Dwarka’s first chef-driven fine dining restaurant, has opened its doors, offering a menu that combines India’s culinary heritage with contemporary presentation and techniques. The concept is spearheaded by Shubh Sharma, an entrepreneur known for developing several hospitality ventures in the region, including Mayfair, Cafe Di Milano, Barcode, and Pokerface.

At Matram, the focus is on reviving forgotten recipes and heirloom ingredients from across India, presented with modern techniques. The restaurant’s culinary program draws inspiration from regions as diverse as Kashmir, Kerala, Gujarat, and Assam, with each dish crafted to reflect regional traditions through a refined lens.

Chef Suresh Fartyal, with 24 years of experience, serves as the curator of Matram’s culinary direction. Rooted in the traditions of Uttarakhand, his approach integrates India’s regional flavors with global techniques. Every dish at Matram is designed as an “immersive expression” where taste, texture, and storytelling converge.

The menu features a variety of regional and innovative dishes, including Tender Coconut Chilly Fry, Gunpowder Podi Idli with Coconut Espuma, Kashmiri Nadru Fritters, Kundapur Chicken Ghee Roast, Rum-Spiced Tiger Prawn Tandoori, Kerala Mutton Pepper Fry, Watermelon Panchporan, and Kashmiri Gucchi Morel Pulao.

Set against a design that incorporates elements of India’s cultural heritage, Matram is positioned as a destination for food enthusiasts seeking an elevated dining experience. The restaurant aims to deliver high standards of service, consistent quality, and what it describes as “warm hospitality.”

Speaking about the concept, Shubh Sharma noted that Matram represents a new chapter in his hospitality ventures, blending authenticity, elegance, and cultural depth to create a dining space that honors India’s culinary legacy.

Chef Suresh Fartyal added that the menu at Matram pays homage to India’s kitchens by reviving native flavors and presenting them with a contemporary edge, aiming to create a memorable and meaningful experience for each guest. As it debuts in Dwarka, Matram seeks to establish itself as a benchmark for chef-led, heritage-driven dining in the region.

Medhavi Skills University (MSU), through its industry outreach arm Medhavi Aspire Pvt. Ltd. (MAPL), has partnered with Barbeque Nation to roll out a first-of-its-kind, industry-integrated hospitality education program in India. This collaboration aims to bridge the gap between academic learning and workplace skills by offering students the chance to “earn while they learn” in a live industry environment.

The partnership introduces two UGC-recognized, work-integrated courses: a three-year Bachelor of Vocation (B.Voc) in Hospitality & Restaurant Operations for students who have completed Class 12 or equivalent, and a two-year Diploma of Vocation (D.Voc) in Hospitality Operations for those who have completed Class 10. Both programs align with the National Education Policy (NEP) 2020, the National Credit Framework (NCrF), and the Academic Bank of Credits (ABC) framework, ensuring the credentials are portable and future-proof.

Set to begin in July 2025, the initiative will initially enroll 200 students, who will train at Barbeque Nation outlets across Bengaluru, Chennai, and Hyderabad, with plans to expand into additional cities. The programs are delivered in an apprenticeship-embedded format, with 60 percent of learning happening on the job and 40 percent through structured academic instruction provided by MSU.

The programs are also open to existing Barbeque Nation employees, enabling them to formalize their skills with recognized qualifications while continuing to work.

Pravesh Dudani, Founder & Chancellor, Medhavi Skills University, said, “We are delighted to partner with Barbeque Nation, a brand renowned for its people-centric culture and operational excellence. This collaboration brings skill-based education directly into the workplace, reinforcing our mission to build flexible, employment-linked learning pathways. It empowers individuals to earn academic qualifications while developing real-world capabilities that align with industry needs.”

Rahul Agrawal, Chief Executive Officer, Barbeque Nation, added, “At Barbeque Nation, we believe in nurturing talent and creating meaningful growth opportunities within the hospitality industry. Partnering with Medhavi Skills University allows us to contribute to workforce development by integrating structured learning into the workplace. This initiative not only builds a pipeline of skilled professionals but also enables our team members to improve and earn recognized qualifications while continuing to work.”

Students in the program will acquire practical experience in areas such as food and beverage service, kitchen operations, front office management, communication, and professional behavior. Upon graduation, they will receive a diploma or degree from MSU, with credits documented in the ABC system for future educational opportunities. Additionally, the partnership includes a first-right-of-hire clause, enhancing employment prospects for participants and reinforcing career continuity within the Barbeque Nation ecosystem.

This model of embedding structured education into real workplace tasks is designed to create a steady stream of job-ready hospitality professionals, addressing the industry’s demand for skilled talent while providing learners with meaningful career pathways.

Conrad Pune has announced the rebranding of its literary initiative under a new name: Chapters by Conrad. Previously known as ConREAD, the refreshed series underscores the hotel’s focus on curating thoughtful events that connect authors and readers through meaningful conversations.

To inaugurate Chapters by Conrad, the hotel will host counselling psychologist and bestselling author Damini Grover, who will launch her latest book, Time to Come Home – Sowing the Seeds of Self-Love for Lasting Happiness, published by Hay House India. Known for her work in mental and emotional wellness, Grover brings clinical experience and narrative depth to her writing, which she will explore in an interactive session at the hotel.

The event will feature an intimate discussion where the author shares insights and personal experiences that shaped her book, followed by a book signing and a Q&A session with attendees.

Abhishek Sahai, General Manager, Conrad Pune, stated, “With Chapters by Conrad, we’re turning the page to a richer, more immersive cultural experience. This new identity is really about deepening what we’ve always believed in—storytelling that moves people and brings them closer.”

“We’re delighted to begin this new chapter with Ms. Damini Grover, whose work embodies the themes of self-reflection, growth, and meaningful human connection, and these are the same values we hold close.” He further added.

Damini Grover shared, “It’s truly a pleasure to be part of this literary journey with Conrad Pune. The ethos behind Chapters by Conrad, to create a soulful space for honest dialogue and discovery, deeply aligns with the spirit of Time to Come Home. I look forward to sharing this evening with readers who are curious, open, and ready to begin or continue their journey within.”

Set in the backdrop of Conrad Pune, Chapters by Conrad will continue as a monthly series, aiming to bring together authors, readers, and thought leaders for conversations that go beyond the written word and focus on stories that resonate.

Boba Bhai has announced the opening of its 67th outlet in India, marking its entry into Pune with a new store at Elpro Mall, Pimpri. This launch adds to the brand’s growing national footprint and introduces its signature bubble teas and Korean-inspired food menu to the Queen of Deccan.

The brand began its journey with a focus on bubble tea and has since evolved into a fast-growing chain blending beverages with Asian-influenced food offerings. The Pune outlet continues this strategy by offering a range of bubble teas alongside a Korean-inspired menu that includes K-style burgers, cheesy fries, spicy wings, and more.

“From our very first cup to this exciting milestone, the journey has been nothing short of incredible, driven by passion, flavor, and most importantly, YOU—our amazing Boba fam!”  the company stated.

The launch reinforces Boba Bhai’s expansion plan, which has seen rapid growth across multiple cities. The brand invited Pune customers to experience its offering, adding, “Ek cup gheun bagha, Boba Bhai cha magic tumhala pan kharach bhavnar!” (Translation: Take one sip and feel the magic of Boba Bhai – you’ll totally love it.)

The store also encourages customers to engage on social media by sharing selfies and tagging the brand. With the opening of its 67th outlet, Boba Bhai reiterated its commitment to scaling into more cities, introducing more flavors, and delivering consistent dining and beverage experiences.

Bangalore-based Chinese restaurant Hunaaan has opened its second outlet in the city, located in Indiranagar, marking its next phase of growth after nearly 18 years of operations. Known for its pan-Asian cuisine, Hunaaan has updated both its interiors and menu at the new location while maintaining its original flavors and culinary authenticity.

Established in 2008, Hunaaan gained citywide popularity when its second outlet on BEL Road became the flagship store. Despite challenges during the pandemic, the brand has returned with a new, more contemporary outlet in Indiranagar.

The menu has been expanded to reflect current dining trends and customer preferences, adding more variety and healthier options. New offerings include salads such as the Signature Hunan Salad with creamy miso dressing and the Asian Cold Silken Tofu Salad, along with soups like Miso Soup and Crabmeat Soup. Diners can order vegetarian and non-vegetarian dim sum platters, as well as sushi options including sashimi and uramaki rolls.

Korean dishes such as kimbap are also featured, with options in vegetable, cheese, tuna, chicken, and pork. A range of small plates includes Hunaaan Baby Potato, Thai Lemon Basil Tofu, Chilli Pepper Mushrooms, Kung Pao Chicken, Hunaaan Chicken Lettuce Wraps, Prawn Tempura, and Singapore Soft Shell Chilli Crab. Main course options feature big plates like Vegetable in Chilli Basil or Sichuan Sauce, Vegetable Dumplings in Hot Garlic, Guangdong Chicken, Tianjin Lamb, and General Tao’s Chicken. Non-alcoholic beverages are also available to accompany the food.

The restaurant continues to adapt its menu, incorporating additional Asian flavors while maintaining consistency in food quality, sourcing, and recipe standards.

The new Indiranagar outlet also introduces a design concept distinct from traditional Chinese restaurant decor. Moving away from the usual red lanterns, dim lights, and flags, the space features an upmarket, chic look. The 40-seater dining area combines fine dining and casual comfort with interiors inspired by Asian sensibilities without being overly thematic.

Customers enter through a foyer into a space filled with aromas and sounds from a live cooking bar. The dining section is divided with pinewood and poplin fabric screens inspired by rice paper, complemented by sheer blinds and narrow beam lighting that emphasizes the food presentation. Natural materials such as grey limestone, dark wood, and pinewood rafters add a rustic element to the modern design.

With the new Indiranagar outlet, Hunaaan aims to serve its loyal customer base and attract new diners, continuing its presence as a long-standing player in Bangalore’s dining scene.

Cloud Shake has introduced a ready-to-drink nutrition beverage designed to meet the demands of consumers balancing health and busy schedules. Each bottle is formulated with 26 grams of complete milk protein to support muscle recovery, a daily greens blend to provide essential micronutrients, prebiotic fiber and omega-3s to aid gut health and help reduce inflammation, and KSM-66 ashwagandha to support stress management and cognitive function. The product is naturally sweetened with monk fruit, avoiding added sugars and potential sugar crashes.

Available in two flavors—Choco-Hazel and Banana-Berry — Cloud Shake is positioned as a versatile option for breakfast, post-workout recovery, or as a midday snack. Each 225-calorie serving contains zero added sugar while aiming to deliver a balanced combination of macronutrients and functional ingredients.

With this launch, Cloud Shake is targeting consumers who are looking for convenient, nutrient-dense products that align with modern wellness trends. The combination of high protein, plant-based micronutrients, gut-friendly fiber, and adaptogens reflects growing demand for functional beverages that go beyond traditional energy or protein drinks.

After establishing a strong presence in Anna Nagar with its contemporary approach to vegetarian cuisine, VB World has opened its largest and most ambitious outlet in Velachery. The new flagship, which launched on June 14, spans 24,000 square feet and builds on the brand’s existing strengths, offering more space, broader design features, and an expanded global menu.

VB World is the latest chapter in a legacy that began with Vasanta Bhavan in 1974, evolved into Namma Veedu Vasanta Bhavan, and has now moved into its next phase. Conceptualised by the third generation of the founding family, VB World combines decades of trust with a modern outlook to create a dining space that merges tradition and contemporary hospitality.

With over five decades of experience, VB World extends the Vasanta Bhavan legacy to cater to today’s diners with global vegetarian flavors and premium service. The Velachery outlet includes a 220-seat restaurant, a banquet hall that accommodates up to 1,000 guests, and an in-house café called Cones & Brew, which adds another 100 seats, bringing the total seating capacity to over 320. The facility includes dedicated parking for 60 cars and has been designed for comfort, accessibility, and functionality.

At the core of VB World Velachery is its menu, offering vegetarian dishes influenced by cuisines from Korea, Japan, Burma, Thailand, Italy, and Mexico. Guests can choose from street-style plates, wood-fired pizzas, wellness bowls, and desserts, all prepared with premium ingredients and served in a setting that balances modernity with the brand’s roots.

The interiors feature varied seating options, including plush pods, raised dining areas, live counters, and café-style zones, aiming to suit family meals, casual coffee breaks, or large celebrations.

The in-house café, Cones & Brew, offers a globally-inspired menu including smoothie bowls, loaded fries, spring rolls with hot honey, mocktails, and more. It also introduces what it claims to be Chennai’s first DIY ice cream popsicle bar, where guests can customise their frozen treat by selecting a base, dip, and toppings. The café also has a dedicated coffee bar serving single-origin beans from a Chikmagalur estate, brewed in six international styles—Vietnamese Phin, siphon, AeroPress, French press, pour over, and cold brew—alongside an extensive espresso menu with flavoured options and alternative milks.

What distinguishes VB World from conventional vegetarian restaurants is its scale and ambition. Instead of sticking to familiar menus and layouts, it integrates global influences, diverse dining formats, and a café concept into one venue. Every aspect — from the interiors to the menu — has been designed deliberately to meet evolving consumer preferences.

“With VB World Velachery, we wanted to create something that Chennai has never seen before. It’s not just about food, it’s about building a space that reflects how people want to eat, meet and celebrate today. We’ve taken everything we’ve learned over the years and brought it together under one roof,” said Anand Krishnan, Director, VB World.

Following its Anna Nagar success, VB World is expanding its footprint thoughtfully — growing not only in size but also in its vision of redefining vegetarian dining in India.

RIKO — the city’s first true Peruvian Latin restaurant opens in Bengaluru. A focused, elemental, and uncompromising, RIKO brings the bold spirit of Peruvian cuisine into an Indian context—led by fire, flavour, and cultural memory. The à la carte menu unfolds across seven distinct sections, moving from punchy ceviches to soulful open-fire grills and inventive regional reimaginings. 

Named after the Spanish word for delicious or exquisite, RIKO is a celebration of heritage, flavour, and fire. The kitchen draws deeply from Peru’s diverse geography—from the heights of the Andes to the depths of the Pacific—rooted in a culinary identity shaped by Indigenous, Spanish, African, and Asian influences. Ingredients like ají amarillo, choclo, and lucuma aren’t accents—they are the essence of each dish.

RIKO is the latest concept from The Kofteci Group, the creative minds behind Oz by Kebapci, Kebapci, and Klava. Founded by Aasim and Adeeb Shah, the group continues its mission to redefine global dining in India—fusing authenticity with design, and storytelling with soul.

“RIKO is not about mimicry — it’s about memory,” said Aasim and Adeeb Shah, Co-Founders, The Kofteci Group. “We wanted to honour the heritage of Peruvian and Latin food without dilution, and to reinterpret it with integrity for this context. There’s fire, soul, and story in every element of what we’ve created — from what’s on the plate to the textures around it.”

RIKO’s à la carte menu is thoughtfully structured across seven curated categories—each designed to guide diners through a layered journey of texture, bold flavour, and inventive storytelling. It begins with the Bomba de Choclo—delicate corn custard encased in a crisp shell, filled with aged cheese that brings richness and subtle depth. 

From the open-fire grill, the Pollo a la Brasa—Peru’s iconic rotisserie chicken—is marinated in traditional spices and slow-roasted to smoky perfection. The Tamal de Cordero—a soft corn dough parcel filled with spiced lamb—is both rooted and soulful, an homage to regional comfort food. For a heartier course, the Arroz Bomba Del Mar combines saffron-infused bomba rice and seared seabass, balancing richness with restraint. To close, the Cachapa con Miel, a sweet corn pancake drizzled with honey, lands the meal on a note of warmth and nostalgia.

The beverage programme reflects the same clarity and intent as the menu—refined, non-alcoholic pairings designed to complement, not compete. The Brazilian Lemonade is a creamy blend of lime and condensed milk—at once tart, lush, and comforting. The Granada y Kion layers sparkling pomegranate soda with a whisper of ginger for a hit of brightness and gentle heat. And the Agua du Fresco—a cucumber and coconut cooler with lemon—offers a clean, cooling contrast to the menu’s boldness.

The interiors at RIKO draw inspiration from Peru’s raw landscapes—from highland stone to forest earth. Materials like hand-laid stone, terracotta, and microcement create a tactile, grounded atmosphere. A sculptural clay installation spans one wall, echoing the ridges of Andean terrain. Nearby, a red-hued booth sits beneath a mirrored ceiling, creating dimension and visual contrast.
Every design detail—material, colour, placement—is chosen with intention, forming an immersive backdrop that supports the food’s story without ever overshadowing it.

Katana, a 45-seater sake and shochu cocktail bar, opens in Indiranagar on Monday, July 28. Positioned as a bridge between Japanese culinary tradition and Bangalore’s evolving dining preferences, the concept is modeled on traditional izakayas with a modern, approachable design.

The space is co-founded by Sandesh Reddy — known for brands such as Sandy’s, OG Ramen, and Tokyo Diner — and Prasanna Pandarinathan, a photographer, cookbook author, and long-time admirer of Japanese cuisine. After living in New York for nearly 20 years, Prasanna sought to replicate the kind of grounded yet accessible Japanese dining experience she felt was missing in India.

“Katana is inspired by Japanese izakaya culture,” said Sandesh. “We wanted to create a space that showcases Japanese ingredients in a fun, approachable style — one where the quality is serious, but the vibe is not.”

The menu emphasizes Japanese-influenced small plates — carefully executed dishes that invite leisurely dining. The kitchen is led by Chef Sanjit Biswakarma, with culinary direction from Sandesh Reddy. Dishes highlight traditional flavors with subtle modern touches and a focus on ingredient freshness. Signature items include corn custard on shokupan toast with chilli oil, pickled watermelon with tiger’s milk emulsion, and a spicy salmon rice bowl with ikura and bonito flakes.

The bar program, led by Pritish Shetty, formerly of JW Marriott Mumbai and Goa’s cocktail scene, is built around sake and shochu — reimagined into modern classics and original creations. The cocktail menu is concise, seasonal, and designed to complement the food without overshadowing it, incorporating regional produce and occasional nostalgic elements.

Katana’s 1,400-square-foot space, designed by George Seemon of Stapati, uses contrasting materials such as raw stone and warm wood to create a moody yet understated environment. The setting is intended to be minimal, comfortable, and authentic, catering to both Japanese cuisine enthusiasts and newcomers. Katana plans to evolve its menu and ambiance over time while maintaining its core philosophy: a low-key, high-quality dining experience rooted in thoughtful execution.

William Grant & Sons (WG&S) has announced the appointment of Kartik Mohindra as Managing Director of India, effective 30 September 2025. He succeeds Sachin Mehta, who will transition to an international role as Managing Director of Canada.

Kartik Mohindra brings over 26 years of experience in marketing and sales, having previously served as Chief Marketing Officer and Head of Global Business Development at Pernod Ricard India. He has been instrumental in building the market presence of leading brands such as Chivas Regal, The Glenlivet, Absolut, and Jameson, recognized for driving brand growth and innovation.

Sachin Mehta, who led WG&S India for nine years, will take on his new responsibilities in Canada. During his tenure in India, Mehta drove business growth, strengthened WG&S’s market position, and established leadership for its premium spirits portfolio in the region.

“These appointments reflect WG&S’ continued investment in key growth markets. We are excited to welcome Kartik to our India team and confident he will build on the strong foundation established by Sachin,” said Doug Bagley, Chief Commercial Officer, WG&S.

WG&S’s leadership changes underline the company’s focus on developing talent and reinforcing its presence in strategic markets such as India and Canada.

Tilaknagar Industries Ltd. has launched its premium whisky, Mansion House Gold Barrel, in Odisha under its flagship Mansion House brand. The product has seen strong initial demand, with stocks selling out shortly after release, indicating significant trade interest and consumer confidence in the brand.

Following the launch, Tilaknagar Industries reported continued orders from across the state, highlighting the appeal of Mansion House Gold Barrel among premium whisky buyers and reinforcing the brand’s traction in a new market.

Mansion House Gold Barrel is produced using a blend of Scotch malts and Indian grain spirits, aged in oak casks to deliver a smooth flavor profile and distinct aroma. Its contemporary packaging complements its premium positioning and aligns with evolving consumer expectations.

The introduction of this product marks Tilaknagar Industries’ increased focus on eastern India as it continues to expand its premium portfolio to meet shifting preferences in the alcoholic beverages segment.

Naturals Ice Cream has inaugurated its largest store to date in Mangalore, Karnataka — the hometown of its founder, Raghunandan Srinivas Kamath. Located on Kadri Road, the outlet opened on 11 June and marks a significant milestone for the brand, which has grown into a Rs 300 crore business over four decades.

The opening in Mangalore holds special significance as it is where Mr. Kamath began his journey before establishing Naturals as a nationally recognized ice cream brand known for its fruit-based offerings.

“Opening our largest store in Mangalore, my father’s cherished hometown, feels like a truly beautiful and significant homecoming for us all. It’s a sweet tribute to our deep roots, and we’re thrilled to be back where it all began,” said Siddhant Kamath, Director, Naturals Ice Cream.

The new outlet is designed to reflect the brand’s history and identity. The structure is shaped like an ice cream tub — a nod to the scoops that made the company a household name. It is also one of the first retail spaces in Mangalore to feature signage in Tulu, acknowledging the local language and culture.

Since its launch, the outlet has received a positive response from customers, who have supported Naturals across generations and cities. The Mangalore store offers customers the chance to experience the iconic mango ice cream—the flavor that started the business—along with other popular choices like tender coconut, roasted almond, and lychee.

Naturals noted that the Mangalore location represents the birthplace of its recipes, which continue to be made with real fruits and just three ingredients.

Sunil Patel, popularly known as Dolly Chaiwala, has announced plans to convert his tea-selling venture into a nationwide franchise business. Known for his flamboyant tea-making style and distinctive personal branding at a roadside stall in Nagpur, Dolly rose to prominence after a video of him serving tea to Microsoft co-founder Bill Gates went viral earlier this year.

Leveraging his social media visibility, Dolly shared on his Instagram page, Dolly Ki Tapri Nagpur that he is now inviting franchise applications. His post described the initiative as “India’s first viral street brand” and framed it as a business opportunity for individuals with a passion for growth. The caption stated: “From carts to flagship cafes, we’re launching nationwide and looking for real people with real passion to carry this dream forward,” and added: “If you’ve ever wanted to build something big, something desi, something truly legendary — this is your moment. Limited cities. Unlimited chai. Applications open now.” Interested applicants were directed to a Google form shared through his Instagram Stories.

The franchise offering comes in three models, each suited to different investment levels. The most economical option — a cart stall—is priced between Rs 4.5 lakh and Rs 6 lakh. The mid-level store format is estimated at Rs 20–22 lakh, while the premium flagship café model is projected to cost between Rs 39 lakh and Rs 43 lakh.

The debate escalated when a tweet alleged that Dolly’s current stall in Nagpur’s Civil Lines remains an encroachment on a public footpath, raising questions about how a business without formal licenses can offer franchises. Critics posted remarks such as: “How is this possible? An encroacher offering such things,” and “Just one Bill Gates visit made a business model out of his viral tea-making style.”

Despite the polarized opinions, Dolly continues to operate his original roadside stall, reportedly serving 350 to 500 cups of tea daily. At the same time, he maintains a large digital following with over 5 million Instagram followers and more than 2 million subscribers on YouTube. His current estimated net worth stands at around Rs 10 lakh.

Smirnoff has launched three new flavours designed specifically for the Indian market—Minty Jamun, Mirchi Mango, and Zesty Lime. The new variants are now available in Haryana, Karnataka, Maharashtra, and Uttar Pradesh, reflecting the brand’s focus on local tastes and evolving consumer preferences.

This expansion comes as social drinking in India shifts from formal settings to more casual environments like house parties, rooftop gatherings, and informal “third spaces.” India’s Gen Z and young millennials are driving this change, blending global trends with distinctly Indian flavour preferences. The rise of cocktail culture at home has further increased demand for spirits that are flavourful, convenient, and visually appealing.

The three flavours have been developed to align with this trend. Minty Jamun offers a nostalgic yet updated profile, Mirchi Mango delivers a sweet-spicy combination inspired by India’s affinity for heat and tropical fruit, and Zesty Lime provides a bright, easy-drinking option ideal for groups and cocktail bases.

“We’re seeing a clear shift in how young Indians approach their favourite spirits — they want global brands to build a stronger local connect that is fresh and premium and yet playful. With Minty Jamun, Mirchi Mango, and Zesty Lime we’re not just offering new flavours, we’re creating moments of discovery that are vibrant, social, and rooted in today’s cultural codes,” said Ruchira Jaitly, CMO, Diageo India (USL).

These flavours can be enjoyed in a variety of ways — from a fiery Mirchi Mango margarita to a Minty Jamun spritz or a simple Zesty Lime soda pitcher — appealing to the growing audience experimenting with mixology at home. The launch is part of Smirnoff’s India-first campaign, “Flavour is a Vibe,” which encourages consumers to engage with taste in a way that emphasizes freedom, social connection, and experimentation.

As Indian consumers continue to embrace bolder choices and at-home cocktails, Smirnoff’s new portfolio aims to cater to this demand while staying true to its global brand identity.

Chúfáng Asian Kitchen & Bar, the Pan-Asian restaurant founded by actor, model, and restaurateur Arvin Tucker, has opened its doors in Pune, marking its second location after Mumbai. The restaurant’s name, derived from the Mandarin and Cantonese word for “kitchen,” reflects its focus on delivering an authentic Pan-Asian dining experience.

After launching in Mumbai’s Bandra Kurla Complex (BKC), Chúfáng quickly became one of the city’s most sought-after destinations for Pan-Asian cuisine. Tucker, inspired by his travels, set out to create a concept that combined diverse flavors with carefully designed dining experiences.

“With just 72 covers, we would be sold out in advance on weekends, often having to turn away 8-10 tables,” Tucker says, noting the strong demand at the Mumbai outlet.

The original location’s limited capacity and high rental costs led to the strategic decision to expand into a larger market. The Pune restaurant, located in Viman Nagar, offers nearly three times the seating of the Mumbai site, with a total capacity of 200 seats. The new space also includes two private dining rooms and an upper floor for private events and celebrations.

Viman Nagar, situated just 0.5 km from Pune International Airport, was selected for its mix of residential and commercial activity, as well as its proximity to key lifestyle and business hubs. The neighborhood hosts shopping centers such as Phoenix Market City, educational institutions including Symbiosis Institute of Design and Symbiosis Law School, IT parks, corporate offices, and luxury hotels. It is home to over 100 organizations and more than 30,000 professionals, making it one of Pune’s busiest business districts. At Chúfáng, the kitchen continues to focus on blending traditional techniques with modern tastes.

“Our flavors pay homage to tradition while embracing the modern palate, ensuring each dish resonates with depth and innovation,” Tucker explains.

With the larger venue and expanded amenities, Chúfáng aims to meet customer demand while maintaining its emphasis on quality cuisine and service.

Coffeeverse, a premium specialty coffee brand known for its Ahmedabad café Roastery Cultúr, is preparing to expand its footprint across India with the launch of an e-commerce platform. The move marks a strategic entry into India’s hot beverage market, aiming to bring regional coffee experiences from Chikmagalur, Coorg, and Tamil Nadu to consumers nationwide. In addition to its online store, the company is planning distribution through Amazon, Nature’s Basket, and Homeground, as well as establishing a physical presence in Goa, Pune, Hyderabad, and Bengaluru.

Coffeeverse emphasizes 100 percent single-origin Arabica coffee, directly sourced from estates, offering products such as coffee beans, ground coffee, and instant pours. Its portfolio includes blends like Cappuccino Blend, Anaerobic Fermented Naturals, and specialty picks such as White Honey and Monsoon Malabar, with two new micro-lots introduced monthly alongside seasonal blends.

Beyond coffee, the brand also markets a range of brewing equipment and merchandise, including French Press, Aeropress clear, tote bags, and personalized brewing gift boxes, reflecting its intent to cater to the full spectrum of coffee enthusiasts.

Through its ‘Women in Coffee’ initiative, Coffeeverse collaborates with notable women in the coffee industry, including Komal Sable of South India Coffee Company, Chandini Purnesh of Harley Estate, Poornima Jairaj, Hamsini Appudurai of Sangameshwar Coffee Estates, and Unnamalai Thyagarajan of Balmaadi Estate. These partnerships emphasize sustainable practices, traceability, social responsibility, and eco-conscious farming, aligning with the brand’s focus on equitable and responsible sourcing.

Shikhar Pattani, Founder, Coffeeverse, added, “The launch of Coffeeverse’s e-commerce platform marks a significant step in making high-quality, specialty coffee more accessible across India. Our focus is on delivering freshly roasted coffee, premium brewing equipment, and the knowledge to enhance every coffee experience. Coffee is not just a beverage but a craft, and with this platform, we aim to build a community that values quality, sustainability, and the art of brewing.”

The company also aims to engage and educate customers through blogs, events, and workshops while addressing environmental concerns with eco-friendly packaging that minimizes plastic use. Coffeeverse maintains small-batch roasting and direct estate sourcing to preserve the quality of its offerings.

One of the India’s largest and fastest-growing specialty coffee brand, Blue Tokai Coffee Roasters, today announced a strategic partnership with Ambrosia Gulf, which will serve as the master franchisee for the GCC region, beginning with a flagship launch in the United Arab Emirates.

With over 175 cafés across India and an international presence including cafés and a roastery in Tokyo, Japan, this partnership marks Blue Tokai’s official entry into the Middle East. 

“It’s an exciting time for Blue Tokai as we grow beyond India into a market that appreciates traceability, craft, and community,” said Matt Chitranjan, Co-Founder and CEO of Blue Tokai by adding that Ambrosia Gulf brings deep operational insight and a strong local understanding of consumer expectations. 

Ambrosia Gulf is part of the broader Ambrosia Foods Group, which is backed by Pulsar Capital—a mid-market investment firm with a broad geographic footprint across India, the Middle East, and other emerging markets. Pulsar Capital focuses on building scalable, high-quality businesses through hands-on strategic and operational support.

“We’re excited to bring Blue Tokai to the UAE and share its incredible coffee story with the region. We’re focused on building brands that prioritize quality, authenticity, and customer experience — values that Blue Tokai exemplifies. This partnership aligns perfectly with our vision to thoughtfully grow premium food and beverage offerings across the GCC,” added said Vish Narain, Executive Chairman of Ambrosia Gulf.

In India, Ambrosia is currently operating Papa Johns, with its first outlet set to launch in September 2025. In the GCC, Ambrosia Gulf manages the Biryani By Kilo franchise, reflecting its strong execution capabilities and deep experience in cross-border brand expansion.

“Partnering with a group that already operates leading food brands across India and the GCC gives us confidence as we scale internationally,” pointed Shivam Shahi, COO of Blue Tokai by adding that this is not just an expansion — it’s an opportunity to build a thoughtful, regionally aligned presence while staying true to our core values.

In addition to launching cafés, Blue Tokai and Ambrosia Gulf is also introducing their FMCG segment in the GCC. The partnership will bring Blue Tokai’s full portfolio of offerings to the region — catering not only to café consumers but also to the HoReCa (Hotels, Restaurants, Cafés) and Direct-to-Consumer (D2C) channels, significantly broadening the brand’s footprint and accessibility across markets.

The first Blue Tokai café in the UAE is scheduled to open in Q4 2025, showcasing the brand’s renowned single-estate coffees, manual brewing techniques, and a signature café experience built on transparency and craftsmanship.
 

Taj West End, Bengaluru, has named Chef Deepak Chhimwal as its new Executive Chef. With over 20 years of experience in some of India’s leading kitchens, Chef Chhimwal will oversee the culinary operations and strategy at one of Bengaluru’s most established hospitality landmarks. Chef Chhimwal is recognized for his expertise in seasonal Indian produce, hyperlocal sourcing, and sustainable kitchen practices. His culinary approach combines regional authenticity with global techniques, crafting menus that highlight tradition while offering contemporary appeal.

Before this appointment, Chef Chhimwal served as executive chef at Taj City Centre, Gurugram, where he developed award-winning food and beverage concepts that redefined the property’s dining experience.

He is a recipient of the Best Chef of the Year award by the Asia Food Congress, a certified Taj departmental trainer, and an ISO 22000 internal auditor. Known for mentoring emerging culinary talent, he also promotes wellness-focused dining influenced by Ayurvedic principles and plant-based innovation.

“At the heart of every dish is a story,” said Chef Deepak Chhimwal. “Taj West End is a place where legacy meets innovation. I look forward to curating experiences that honour Karnataka’s culinary heritage while embracing mindful, modern approaches to food. LOYA at Taj West End, Bengaluru is close to my heart as it brings the authentic flavours of North for our guests.”

In his role, Chef Chhimwal will focus on reimagining the hotel’s signature restaurants, leading exclusive Chef’s Tables, and advancing farm-to-fork initiatives and zero-waste practices—aligning with the hotel’s commitment to sustainable luxury in the Bengaluru market.

Swiggy’s quick delivery service, Bolt, has joined hands with quick-service restaurant (QSR) chain Subway to enable 10-minute delivery of Subway’s full menu in 125 cities across India. The announcement was made by Swiggy through a media release on Thursday. This partnership brings the majority of Subway outlets in the country onto the Bolt platform, expanding Subway’s reach and aligning with Bolt’s strategy to cater to high-frequency food categories.

“This collaboration underscores our ongoing efforts to partner with iconic brands and enhance customer experience through innovation and operational excellence,” said Sidharth Bhakoo, chief business officer, Swiggy Food Marketplace.

Bolt currently offers a variety of high-demand food categories, including snacks, bakery products, breakfast staples, sweets, ice creams, burgers, and biryani, and now adds Subway’s sandwiches and other menu items to its portfolio.

Tarun Bhasin, CEO, Culinary Brands, added, “This partnership with Swiggy has helped us not only improve delivery timelines but also helped in raising the bar on freshness and customer satisfaction.”

The move reflects the growing competition in India’s quick commerce and QSR space, where speed, freshness, and convenience are becoming key differentiators.

DoubleTree by Hilton Goa, Panaji has announced the promotion of Ritesh Raje to Executive Chef, highlighting its focus on internal talent development and operational excellence in food and beverage services.

With over 20 years of experience in the hospitality industry, Chef Raje’s elevation reflects his proven expertise in kitchen leadership, strategic menu development, and team management. A graduate of IHM Mumbai and PIC-3 certified by Dubai Municipality, he has worked at prestigious properties such as Taj Mahal Palace Hotel and Towers Mumbai, Shangri-La Hotels and Resorts, Chelsea Plaza Hotel, Hyatt Pune, and Sheraton Grand Pune.

His background includes leading large-scale banquet operations, overseeing restaurant functions, crafting diverse menus, and building skilled culinary teams. Notably, during his time at Shangri-La, he contributed significantly to the hotel’s pre-opening phase by defining the menu strategy and assembling the kitchen team.

In earlier roles, Chef Raje managed food production, designed menus to meet operational needs, and maintained consistent quality and service delivery across multiple outlets. Known for his collaborative approach and attention to detail, he has balanced innovation with operational consistency throughout his career.

“This elevation is both an honour and a responsibility,” said Chef Ritesh Raje. “My focus will be on deepening our culinary identity, infusing local flavours with global techniques while nurturing a kitchen culture that values skill, respect, and innovation. Goa’s bounty is inspiring, and I’m excited to reimagine how we serve it to our guests.”

Harshad Nalawade, General Manager, DoubleTree by Hilton Goa, Panaji, said, “Chef Ritesh has consistently displayed a deep understanding of not just culinary execution, but also the emotional intelligence required to lead a diverse team in a high-performance environment. He brings a rare combination of operational excellence, strategic thinking, and hands-on passion for the art of cooking. His elevation reflects our belief in homegrown leadership and our commitment to delivering thoughtful, innovative, and unforgettable culinary experiences to every guest who dines with us.”

This move underlines the hotel’s commitment to fostering internal talent while focusing on delivering quality-driven culinary experiences rooted in consistency and creativity.

Miss Margot draws inspiration from a time when evenings were unhurried and centered around conversation, quality drinks, and company. Designed for guests who value nuance, restraint, and old-world charm, the space is crafted to bring back the understated experience of a night spent at ease.

At the center of the concept is Kishore D.F., a figure well-known in Bombay’s hospitality scene for shaping some of its most culturally significant venues, including Seijo and the Soul Dish and The Tanjore Tiffin Room. Having been instrumental in the city’s original lounge movement during the 1990s and early 2000s, Kishore brings a deep understanding of that era, reflected in Miss Margot’s confidence, elegance, and attention to detail.

He is joined by partner Dimi Lezinska, a globally recognized name in spirits and hospitality, whose career spans London’s most iconic bars and global events, including the Academy Awards, Cannes, British Academy of Television Arts, and the Toronto Film Festival. Lezinska is known for his precise, balanced approach to mixology, focusing on honest ingredients and technique. Completing the team is Chef Parth Purandare, whose menu combines modern European and Continental flavors with Japanese techniques. His style is rooted in familiar continental traditions but with layered and nuanced execution.

At Miss Margot, the cocktail program leads the experience. Each drink is created with purpose and a clear understanding of flavor. Among the signatures is Miss Margot, the namesake cocktail featuring gin, citrus, morello cherry, and maraschino, balancing clarity and texture. The Classic Martini emphasizes precision in a clear blend of gin and dry vermouth. The Coral Gibson combines dry vermouth, gin, radish pickle, and crab for a fresh, savory profile. For celebratory moments, Only Fans pays homage to Douglas Ankrah’s creation with vodka, passionfruit, vanilla sparkling wine, and a playful presentation. The Inquisitive Cat layers Jose Cuervo Reposado Tequila, prawn-infused Aperol, grapefruit elements, lime, and blood orange kombucha for a bold yet elegant effect. The Swaggermaster mixes Flor de Caña 12-year-old rum, sherry, cherry liqueur, and amaro for a layered, confident drink.

The food menu is designed to complement the bar program without overshadowing it. Highlights include Tom Yum Gambas, combining prawns and sea bream in broth with mantou buns; Tuna Negimaki with citrus velouté, pomme purée, and crispy leeks; Goat Cheese and Beet Salad with pickled beets, Rechado cream, and rice crisps; Hay Smoked Salmon with gentleman’s relish, citrus soy, and fish roe; and Deconstructed Chicken Wings with sambal buffalo sauce and shaved Roquefort.

Miss Margot occupies 4,000 square feet and accommodates up to 128 guests. The interiors, designed by Shabnam Gupta of The Orange Lane, combine intimacy and elegance using velvet, brushed gold, mirrors, and warm lighting. Key elements include a candlelit entryway, a long central bar, chandeliers, and varied seating options, including a community table. Parisian-style mirrors with French graffiti add to the signature teal-emerald glow, creating a cinematic but approachable atmosphere.

Every detail at Miss Margot—from its menu structure to its lighting—is deliberate. The team brings decades of experience in hospitality, ensuring a balance between craft and accessibility. In a competitive and often noisy market, Miss Margot positions itself as a thoughtful, restrained alternative that values substance over spectacle.

After establishing a strong presence at The Manor and Khan Market, entrepreneur Shivan Gupta and Chef Maxime Montay have opened the third outlet of Cafe Monique in Gurugram. Positioned as a spacious French-style bistro inside a corporate tower, the new location aims to tap into the city’s young, dynamic, and experimental customer base.

Shivan Gupta, entrepreneur, said, "We've always had a strong clientele in Gurugram who've appreciated what we've brought to the table. Gurugram is an interesting market as people here are young, dynamic and experimental, besides being open to trying out new things and experiences. This location nestled within a corporate tower pulls an incredible mix of crowds itching to explore new experiences."

Cafe Monique in Gurugram maintains the design and brand ethos seen in the earlier locations—blue hues inspired by Côte d'Azur, Parisian-style chairs, lavender on tables, and family recipes handed down from Chef Maxime’s grandmother, Monique. However, the new outlet also introduces a wider breakfast and brunch offering, catering to longer, more informal meals typical of French dining culture.

Chef Maxime noted, "Having already proved our mettle with authentic and signature South of France desserts and delicacies served in our first two cafes, we always wanted to diversify into a wholesome brunch menu. From Berry Parfait bowls to homemade granola to savouries with a twist, it's a completely brand new menu where the soul of the food remains the same but we've added many healthy options with ingredients like matcha."

The interiors of the Gurugram outlet feature double-height ceilings, French-themed wall art, and new branded merchandise including handcrafted Monique totes. 

Menu Highlights

The expanded menu focuses on breakfast, brunch, and pre-dinner options with an emphasis on both traditional French fare and healthier alternatives.

• Breakfast & Brunch: Customers can choose from egg-based and eggless dishes, including quiches, savoury cakes, sandwiches, croissants, crepes, and tartines. Standout items include Monique’s baked eggs, poached eggs with aioli yogurt, Benedict eggs served on brioche, and a variety of omelettes and scrambled eggs prepared with French techniques.
• Eggless options include La Quiche Francaise, La Quiche Espagnole, and savoury cakes like Le Cake Mediterranean and Le Cake Anglaise. Sandwich offerings range from vegetarian Provencal with tapenade and feta to Belge with chicken ham and Gouda.
• Salads & Sides: Salads feature ingredients like mango, avocado, melon, bocconcini, chickpeas, and classic Nicoise elements. A wide array of vegetarian, egg-based, and meat add-ons (including smoked salmon, chorizo, and Parma ham) are available.
• Desserts: French pastries, eclairs, macarons, profiteroles, crepes, and tea cakes are offered daily, including seasonal creations like a mango-pistachio dessert. 

Chef Maxime said, "Since mango is the fruit of the season, our newest dessert alchemises fresh mangoes with a rich pistachio paste. Our Iced Mango Matcha Latte has become quite popular as it's quite an interesting and unexpected combination."

• Beverages: The cafe continues to serve Chef Maxime’s signature French hot chocolate and an extensive coffee menu including Espresso, cortado, macchiato, and specialty lattes. Matcha-based drinks, kombucha, mocktails, and smoothies round out the beverage offerings.

By opening in a corporate tower in Gurugram, Cafe Monique aims to reach a professional audience that values both quality and experience. The operating hours from 8 am to 11 pm support its all-day dining concept, designed to flow seamlessly from breakfast through late evening.

The kitchen continues to focus on seasonality, traditional recipes, and adding creative modern twists, aligning with current consumer preferences for authenticity combined with innovation. Shivan Gupta and Chef Maxime’s decision to diversify the menu while preserving the brand’s core identity reflects a clear strategy to grow their niche in India’s premium casual dining segment — offering both familiarity and novelty to their clientele.

BRICKS Bar and Kitchen has announced the launch of its second location in Bengaluru, opening a new rooftop outlet in Indiranagar, close to the Domlur Flyover. This expansion aims to cater to the growing demand for casual social venues in the city’s central neighbourhoods.

Positioned as a community-focused bar and kitchen, the venue is designed to encourage social interactions, with live music, relaxed seating, and a consistent atmosphere. The brand’s management stated, “Whether it's an after-work drink, a weekend hangout, or a live music night, you'll always find good company, great drinks, and a space that feels like your own."

The food menu features a mix of Indian favourites, including tandoori grills and Tawa-based dishes, alongside Chinese starters and Continental selections. The beverage program spans beer, spirits, and signature cocktails aimed at a wide spectrum of consumers, from casual drinkers to more adventurous patrons.

The Indiranagar outlet’s design incorporates brick walls, greenery, and wood accents, offering a comfortable space for guests to return to regularly. The venue also plans to host DJ nights, live band performances, sports screenings, and social events as part of its engagement strategy.

With its second outlet now operational, BRICKS Bar and Kitchen is looking to deepen its presence in the hospitality scene by offering a consistent format that combines food, beverages, and music-led experiences.

KOA, a Mediterranean-inspired café and bar known for its Bohemian-themed design and global menu, is opening its third outlet at Inorbit Mall, Vashi. After establishing its presence in Thane and Juhu, the brand continues its expansion across the Mumbai Metropolitan Region, targeting high-footfall destinations for its next growth phase.

Spearheaded by restaurateur Priyanka Jain, KOA combines an aesthetic-centric dining experience with a diverse multi-cuisine menu. The new outlet in Navi Mumbai features design elements such as community tables, foliage-lined windows, wooden interiors, and ambient lighting, consistent with the brand’s existing identity. Jain emphasized the importance of harmonizing visual experience with culinary offerings, stating, “A design and ambience of the place is just as important to people today as the food and beverages. At KOA, we have kept everything in tandem.”

The Vashi outlet will serve a menu that spans American, Thai, Continental, Asian, Italian, and Indian cuisines. Key offerings include Broccoli and Pistachio Soup, Avocado on Toast with Truffle, and Crispy Lotus Root in Honey Chilli Sauce. For non-vegetarian options, the menu features dishes such as Chicken Scallopine, Jamaican Jerk Chicken Pizza, Thai Herb Chicken Bao, and Raw Mango Prawn Curry. Dessert items include Pull Me Up Tiramisu and Pistachio Tres Leches.

Set to open on July 7, the new KOA outlet aims to attract Navi Mumbai’s younger demographic looking for casual dining combined with a visually curated environment. Jain added, “We have innovated to attract both fans of our kitchen and design lovers. It’s chic, boho, cosy and all things people would love to come back to.”

The brand’s decision to enter Navi Mumbai aligns with the growing hospitality demand in the region. With its design-led ambiance and global cuisine, KOA’s latest outlet positions itself as a potential hub for leisure dining and social gatherings.

Bengaluru-based specialty coffee brand Coffee Mechanics has opened its new flagship outlet in Bellandur, further strengthening its retail footprint with a focus on immersive coffee-led experiences. Rooted in a 180-year-old family-owned coffee estate legacy, the brand’s latest location blends craft, architecture, and hospitality to highlight Indian-grown coffee in a format designed for community engagement and sensory exploration.

Located in one of Bengaluru’s rapidly developing areas, the Bellandur café serves as more than a beverage destination. Designed with an emphasis on spatial experience, the store incorporates earthy tones and natural light with bold accents and minimal architecture. The layout encourages longer visits and shared experiences, aligning with the brand’s objective of building deeper customer interaction.

Coffee Mechanics’ menu places Indian single-origin beans at the forefront, offering filter brews, manual pour-overs, cold brews, and house blends. The beverage offerings are paired with breakfast-focused dishes, including Turkish eggs, sandwiches, and Indian desserts, all curated to match the brand’s approach to slow consumption and quality.

As part of its expansion, Coffee Mechanics has introduced new formats and services:

• Brew Tech: Incorporating cold brew and nitro technologies with infusion-based drinks.
• Soft Serves: A new dessert category developed in-house.
• In-House Bakery: Onsite preparation of breads, bagels, cakes, and pizzas.
• All-Day Bowls and Breakfast Plates: A wider menu geared toward varied meal preferences.
• Community-Centric Programming: Hosting guided cupping sessions, storytelling events, and workshops.

The Bellandur outlet builds on the earlier success of Kana by Coffee Mechanics, the brand’s intimate café concept focused on tasting experiences. This new space offers a broader canvas for curated hospitality, encouraging interactions and storytelling around the origin and processing of Indian coffee.

Ganga Prabhakar, Founder of Coffee Mechanics said, “With our new flagship outlet, we are expanding on a dream that began with our first café – a dream to bring our plantations closer to people. This café is where the story deepens: where our estate-grown coffee, our heritage, and our heart come together in the city's vibrant rhythm.”

Pavan Hanbal, Co-Founder added, “We’ve always believed that great coffee is grown, not just brewed. With this space, we’re creating room for conversations, rituals, and relationships to form around something we’ve nurtured for generations — accompanied, of course, by great food that complements every cup.”

Coffee Mechanics operates as one of India’s few fully vertically integrated coffee brands, managing all stages from estate cultivation to in-store brewing. This model ensures consistency, sustainability, and traceability across its offerings. With the new Bellandur café, the brand aims to build stronger community ties and deepen consumer appreciation of Indian coffee production.

McDonald’s India (North and East) has opened a new restaurant in Jabalpur, Madhya Pradesh, strengthening its presence in Central India. Located at Ka Mall, the latest outlet adds to the company’s growing network in the region, following earlier launches in Bhopal and Gwalior.

The Jabalpur restaurant spans 3,228 sq. ft. and includes seating for 117 guests. It offers both dine-in and takeaway services. Designed with a contemporary layout and international aesthetic, the restaurant includes digital self-ordering kiosks, table service, and dedicated staff to enhance customer experience.

Rajeev Ranjan, MD of McDonald’s India, North and East said, “We’re excited to serve Jabalpur, a city that blends scenic beauty, history, and a strong community spirit. Jabalpur is seeing rapid growth and evolving tastes, and we look forward to becoming part of the city’s everyday moments, from students meeting after classes to family get-togethers. Our focus is to bring great-tasting, affordable, and high-quality food to everyone, making McDonald’s a trusted and loved destination for residents of Jabalpur.”

The menu includes McDonald’s signature items such as Maharaja Mac, McVeggie, McChicken, McAloo Tikki, Chicken McGrill, McCrispy Chicken, McSpicy Burgers, and Special Wraps, along with French fries, beverages, and desserts.

This expansion also contributes to local employment through the McDonald’s for Youth program. The Jabalpur outlet will offer job opportunities to young individuals in the region, with an emphasis on including talent from underprivileged backgrounds.

McDonald’s India (North and East) now operates close to 245 restaurants and employs over 6,000 people across the region. The Jabalpur opening reflects the brand’s broader strategy to expand access to its offerings in Tier ll cities, while investing in community development and regional employment.

Indian comedian and television host Kapil Sharma has made a foray into the hospitality industry with the launch of a new café in Canada. Along with his wife Ginni Chatrath, Sharma has opened The Kaps Cafe in Surrey, British Columbia. The café had a soft opening over the weekend, with visuals from the event shared on its official Instagram page.

The Kaps Cafe offers a menu featuring specialty coffee and a selection of desserts such as lemon pistachio cake, croissants, and fudgy brownies. The interior design reflects a pink and white color scheme and includes features like crystal chandeliers, artificial flowers, and baby pink sofas.

On Sunday evening, the café’s Instagram Stories highlighted the initial public response, showing a crowd of visitors inside the space. The post read: “We’re so grateful for the amazing turnout! Thank you for your patience as we do our best to seat everyone. Our cafe is currently experiencing a high volume with a big line-up. We appreciate your support during our soft launch.”

Both Sharma and Chatrath reshared content from the event on their personal Instagram Stories, thanking well-wishers. Comedian Kiku Sharda also shared his congratulations with a post stating, “Kya baat hai (What an achievement),” which was also reposted by the couple.

Sharma continues to appear on The Great Indian Kapil Show, which is currently in its third season on Netflix India, airing every Saturday at 8 pm. The latest episode featured cricketers Gautam Gambhir, Rishabh Pant, Yuzvendra Chahal, and Abhishek Sharma. Earlier episodes of the season included appearances by Salman Khan and the cast and crew of Anurag Basu’s upcoming anthology Metro… In Dino, including Aditya Roy Kapur, Sara Ali Khan, Ali Fazal, Fatima Sana Shaikh, Neena Gupta, Anupam Kher, Pankaj Tripathi, and Konkona Sen Sharma.

This season, Archana Puran Singh is joined by Navjot Singh Sidhu on the judging panel, while comedians like Sunil Grover, Krushna Abhishek, and Kiku Sharda continue to appear alongside Sharma.

Mumbai-based bakery chain TwentySeven Bakehouse has expanded its retail footprint with the launch of its fourth location in the city, now open on Nepean Sea Road. The new outlet follows existing operations in Bandra, Mahalakshmi, and a delivery-only kitchen in Chembur.

The Nepean Sea Road store marks a shift in the brand’s approach, introducing an all-vegetarian and 100 percent eggless menu for the first time. This includes the debut of made-to-order sandwiches alongside its core offering of baked goods and breads. New items include the Halloumi and Harissa sandwich on focaccia and the Four Cheese sourdough sandwich, with more menu additions to follow.

The outlet also brings in a selection of salads and popular items from its Mahalakshmi location, including the garlic knots that have gained a strong customer following. The bakery continues to serve its range of fresh bakes, croissants, and specialty coffee.

This expansion strengthens TwentySeven Bakehouse’s presence in Mumbai’s competitive bakery and QSR segment, positioning it within the well-established food circuit of South Mumbai. In addition to in-store purchases, the outlet is available for delivery via Swiggy and Zomato, allowing for broader consumer reach.

The move reflects a growing trend in the urban retail F&B market toward location-focused expansion and menu customization to cater to evolving dietary preferences, particularly the rising demand for vegetarian and eggless offerings.